Gingerbread Latte Cake Recipe

‘Tis the season for snuggling up with a warm and spicy Gingerbread Latte, and as it turns out, it’s also the season for snuggling up with a slice of this AMAZING new Gingerbread Latte cake!

I have always been a huge fan of gingerbread, and we have two fabulous versions of Gingerbread Cake in our recipes section (a scratch gingerbread cake as well as a doctored gingerbread cake mix version) –BUT, last week I had my first gingerbread latte and realized that I had been missing out on a flavor match made in heaven! I had to make this drink in cake form!

In this recipe, we’ve incorporated coffee into moist and delicious gingerbread cake layers, which we’ve also glazed with an espresso syrup and frosted with a luscious Espresso Cream Cheese Frosting. SO good!

You would think from my description that the coffee may overshadow the gingerbread flavor, but it really is the perfect balance of both flavors.

Most of the espresso flavoring comes from the glaze as well as the espresso cream cheese frosting, but I do really like the hint of coffee in the cake layers as well.

We hope that you will enjoy this recipe as much as we have! Gingerbread Latte Cake would be perfect for any fall or winter occasion. If you are on the hunt of even more ideas for Thanksgiving or Christmas, or just cozy seasonal recipes in general, make sure to check out our Fall & Thanksgiving Roundup as well as our Winter & Christmas Roundup of favorite cake recipes, ideas, and inspiration!

Love all things Spiced, Coffee flavored…or both? Here are a few other recipes for you to place on your “Must-Make” List!

Don’t miss our full collection of FAVORITE cake and frosting recipes in our Recipes Section! If you are interested in cake decorating, we have a great collection offree cake decorating tutorials as well. OR, if you would like to learn even more about cake decorating, you should consider becoming a member of My Cake School!

Our members have online access to hundreds of cake decorating tutorials, covering all sorts of classic and creative designs and techniques! It truly is the BEST and easiest way to learn cake decorating! You can find all of the details here: Joining Information for My Cake School

If you decide to give our gingerbread cake recipe a try, we’d love to hear what you think! Make sure to leave a comment or cake photo below! xo

Gingerbread Latte Cake Recipe

This moist and delicious Gingerbread Latte Cake has the perfect balance of gingerbread and espresso flavor! This is the perfect choice for fall and winter holidays & entertaining!

In another bowl, add the hot water, instant coffee, oil and molasses. Stir and set aside.

Do not mix the ingredients above medium speed.

In the bowl of your mixer, beat the butter until smooth. Add the sugar and mix 4 to 5 minutes until lightened in color and fluffy.

Add the eggs one at a time mixing just until the yolk is blended in.

Add the flour mixture to the butter mixture alternately with the wet ingredients. Begin and end with the flour mixture (3 additions of dry ingredients and 2 of wet ingredients). Mix until just blended in, scraping the bowl a couple of times. Do not over mix. Divide evenly between your three 8 inch pans.

Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.

For the Coffee Simple Syrup

In a small saucepan add the sugar and water. Bring to a boil and remove from the heat. Stir until sugar dissolves.

Let this cool before brushing onto the cake. You can store leftover syrup in the refrigerator for 2 weeks. Do not put too much on the cake layers or they will become soggy.

If you'd like to you can use a fork or toothpick to make holes in the top of the cake layers before brushing (preferably with a pastry brush) the simple syrup onto each layer.

For the Espresso Cream Cheese Frosting

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened.

Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until blended. If using a hand mixer, you may need to soften the cream cheese a bit more.

Add the espresso that has been mixed with the vanilla

Gradually add the powdered sugar beating on low to medium speed until blended. Do not over mix or it will become too soft. If it does become too soft, just refrigerate for a few minutes, then continue.

This frosting will pipe best if used while somewhat chilled. You can make this in advance, refrigerate and when ready to use, let soften to spreading consistency (do not microwave) and stir or remix with mixer.

Will fill and frost a 3 layer 8 or 9 inch cake

To Assemble the Cake:

Put your first cake layer on your cake base or pedestal. Lightly brush with your coffee syrup. You don't want to make your cake soggy, so just a light coating is what we are going for.

Spread on the espresso cream cheese filling

Repeat for the other layers.

Frost the cake with espresso cream cheese frosting however you like. (After frosting, we used a bench scraper to smooth the frosting as we rotated it on the turntable, and then used a tapered rounded spatula to gently press into the frosting as we rotated it, working from bottom to top for a ridged effect .) We decorated with a triple shell border around the base, and a reverse shell border on top.

@GuppyLove- Thanks for pointing that out! I’ve corrected. There’s actually no cinnamon in the frosting–it’s just espresso cream cheese frosting (but it’s so similar to our cinnamon cream cheese frosting recipe that I copied & pasted, forgetting about the mention of cinnamon in the instructions)–

By the way, if you’d like to go with cinnamon espresso cream cheese from our pumpkin spice latte cake, that would be good also!

@Terri- Thanks so much for your feedback, I’m so happy that you loved it!

@Jeraldine- I’m sorry, I don’t know what could be causing this issue for you. I just checked and I am able to print as usual from my computer. You could try highlighting & printing the selection, copying & pasting to a word document, taking or printing a screenshot as alternatives until it starts cooperating for you!